Although no cheese can truly duplicate the near-nutty, crystal crunch of an excellent Parmesan, pasta’s best friend sure does invite a lot of comparison. Broadly familiar all the way from the cheap pre-grated Parm you should probably avoid to the artisanal wheels valued at thousands of dollars, Parmesan, in all of its forms, is frequently likened to pecorino, Asiago, and Parmigiano-Reggiano. You can often use all four interchangeably. And Grana Padano further broadens the field.
Again, nothing will ever replace a classic Parm in our hearts and kitchens. But, Grana Padano is an excellent supplement and a great occasional replacement. Whether you’re making a quick weeknight tomato sauce or an elaborate Sunday gravy, a sprinkle of Grana Padano on top sends it skyrocketing to restaurant quality with just the flick of a wrist. Where Parmesan is wonderfully flaky and tends to sit atop a dish like a dairy crown, Grana Padano is crumbly and creamy, the latter detail making it quick to melt and incorporate with other elements. With just a bit of heat, it blends into other items like silk.
What separates a grand Grana Padano from a perfect Parmesan
Although both cheeses are made from raw cow’s milk, each hails from its titular region. Parmesan is also typically aged longer than Grana Padano, and that moisture-sapping extra time lends the latter its softer, creamier crumb. That same length, of course, is what lends Parmesan its more assertive flavor, as its whole profile has longer to develop. These criteria also contribute to Parmesan’s typically higher cost. And both varieties will be at their best when stamped with the Denominazione di Origine Protetta (DOP) certification that promises proper cheesemaking techniques.
Although their differences are small enough to swap Grana Padano and Parmesan in plenty of cases, you might be more particular in certain instances. When paired with something super simple like sliced pears, for example, Parm’s boldness might be more in order. Or, when you want a cheese to disappear into a bowl of spaghetti but still imbue the noodles with a velvety richness, reach for the Grana Padano. And you can always trade in the ways of a true cheese devotee: just use a bit of both at the same time.
